The Lasanta (Sherry Wood)-12 Years (700 ml)

When William Matheson converted Morangie Farm's brewery into a distillery in 1843, he sourced second-hand London gin stills — the same towering geometry, now standing at 5.14 m, that defines Glenmorangie's house character to this day. Those extreme heights

enforce intense copper reflux, stripping heavier congeners and producing one of Scotland's lightest, most floral new-make spirits — a structural baseline that makes the Lasanta's sherry finishing all the more deliberate in contrast.

Water for mashing rises from the Tarlogie Springs in the Tarlogie Hills above Tain, filtering through limestone and sandstone for up to a century before emerging hard and mineral-rich — atypical for Scotland and a quiet contributor to the spirit's clean, precise character.

The coastal microclimate of the Dornoch Firth moderates temperature swings across the on-site dunnage and racked warehouses.

The Lasanta begins in Glenmorangie's own Ozark Mountain ex-bourbon casks (Missouri white oak, air-dried two years, bourbon-seasoned four years) before a secondary extra maturation in Oloroso and PX sherry butts — the finishing philosophy the distillery pioneered commercially in the early 1990s.

Bottled at 43% ABV after 12 years total. The tight heart cut (74% down to 60% ABV) excludes feinty notes that would muddy the sherry integration.

What no peer replicates: the combination of Scotland's tallest stills with a proprietary cask supply chain — from Ozark forest to Jerez butt — gives the Lasanta a sherry-influenced profile built on an unusually delicate, low-congener base spirit, inverting the typical logic of heavy-still, sherry-forward Highland malts.

No vintage variation applies to this NV expression; the drinking window is open now, with the PX sweetness and dried-fruit density best appreciated at room temperature or with a single drop of water.